Aunt Kathleen'S Banana Cake
A moist and flavorful banana cake with rich banana flavor, perfect for dessert or teatime. Suitable for all occasions, especially banana lovers and family gatherings.
Ingredients
Instructions
- Cream together shortening, sugar, and eggs.
- Add flour, salt, baking powder, baking soda, sour milk, mashed bananas, and vanilla. Mix until well combined.
- Pour batter into a greased 9 x 13-inch pan.
- Bake at 350°F (175°C) for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of shortening. You can also substitute buttermilk for sour milk by adding a tablespoon of vinegar to regular milk. To ensure even baking, check for doneness a few minutes early, as oven temperatures can vary. For added texture, fold in some chopped walnuts or pecans.
Serving Suggestions
Serve this delicious banana cake with a dusting of powdered sugar on top or a drizzle of chocolate glaze for an extra touch. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a fun twist, enjoy it alongside Nutcracker Brownies for a dessert spread that will impress your guests.
Storage & Reheating
Store leftover banana cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds or enjoy it cold as a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Kathleen'S Banana Cake contains roughly 113 calories, with 1g protein, 15g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes, frozen bananas work great in this recipe! Just be sure to thaw them completely and drain any excess liquid before mashing. They will add moisture and sweetness to the cake, making it even more delicious.
What can I substitute for shortening?
If you prefer not to use shortening, unsalted butter or coconut oil can be excellent alternatives. They will provide a slightly different flavor and texture, but the cake will still turn out moist and flavorful.
How can I make this recipe gluten-free?
To make this banana cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check that all other ingredients, like baking powder and soda, are also gluten-free. The cake should still rise nicely and maintain its delicious flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).